Fresh Herb Roasted Chicken
|Whole frying chicken||3 1⁄2 Pound|
|Herb sprigs||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Chicken broth||1 Cup (16 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
1. Preheat oven to 375Â°F. Use your fingers to loosen breast skin of chicken. Insert 4 to 6 whole herb sprigs under skin and spread to flatten them. Season chicken inside and out with salt and pepper. Fill chicken cavity with remaining fresh herbs. Tie legs together with kitchen string. Rub butter over skin. Place chicken, breast side up, on a rack in a roasting pan.
2. Roast until skin is a rich golden brown and an instant-reading thermometer inserted into thigh registers 180Â°, about 1 1/2 hours. Remove chicken to a carving board.
3. Pour off fat from pan. Add broth and wine to pan and bring to a boil over medium heat, stirring up browned bits from bottom of pan. Boil until sauce is slightly reduced, about 5 minutes. Season with salt and pepper to taste.
4. Carve chicken and serve with pan sauce.